Jambalaya

A hearty, one-pot jambalaya with chicken, sausage, shrimp, rice, and bold Cajun seasoning for a comforting Southern meal.

Jambalaya is a classic Louisiana one-pot dish layered with smoky sausage, tender chicken, shrimp, vegetables, rice, and warm Cajun spices. It is deeply savory, satisfying, and perfect for feeding a crowd with minimal fuss.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 12 ounces smoked sausage, sliced
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional
• 1 can diced tomatoes, 14.5 ounces
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 bay leaf
• 1 pound raw shrimp, peeled and deveined
• Salt and black pepper, to taste
• 2 green onions, sliced
• 2 tablespoons chopped parsley
• Hot sauce, for serving, optional

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
2. Season the chicken lightly with salt and pepper, then brown it for 4 to 5 minutes. Remove and set aside.
3. Add the sliced sausage and cook until lightly browned, about 3 minutes. Remove and set aside with the chicken.
4. Add the onion, bell pepper, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until softened.
5. Stir in the garlic, Cajun seasoning, thyme, smoked paprika, and cayenne if using. Cook for 30 seconds until fragrant.
6. Add the diced tomatoes, rice, chicken broth, and bay leaf. Stir well, scraping up any browned bits from the bottom.
7. Return the chicken and sausage to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
8. Stir gently, then add the shrimp on top. Cover again and cook for 5 to 7 minutes, or until the rice is tender and the shrimp are pink and cooked through.
9. Remove the bay leaf. Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning if needed.
10. Finish with green onions and parsley. Serve hot with hot sauce if desired.